Food Production Using Nanotechnology Methods - Overview of Estimated Markets and Regulatory Policies

Topics Covered

Background

What Will Be the Likely Effects of Using Nanotechnology Methods in Food Production?

How Nanotechnology Will Change the Food Industry, Estimated Value of Nano-Food Markets and Possible Drawbacks

Government Regulation of Nanotechnology Food Products - the Current Picture Background

Nanotechnology, the manipulation of matter at the scale of atoms and molecules (a nanometer [nm] is one-billionth of a meter), is rapidly converging with biotech and information technology to radically change food and agricultural systems. Over the next two decades, the impacts of nano-scale convergence on farmers and food will exceed that of farm mechanisation or of the Green Revolution. What Will Be the Likely Effects of Using Nanotechnology Methods in Food Production?

Converging technologies could reinvigorate the battered agrochemical and agbiotech industries, igniting a still more intense debate - this time over atomically-modified foods. No government has developed a regulatory regime that addresses the nanoscale or the societal impacts of the invisibly small. A handful of food and nutrition products containing invisible, unlabeled and unregulated nano-scale additives are already commercially available. Likewise, a number of pesticides formulated at the nano-scale are on the market and have been released in the environment. How Nanotechnology Will Change the Food Industry, Estimated Value of Nano-Food Markets and Possible Drawbacks

From soil to supper, nanotechnology will not only change how every step of the food chain operates but it will also change who is involved. At stake is the worlds $3 trillion food retail market, agricultural export markets valued at $544 billion, the livelihoods of some 2.6 billion farming people and the wellbeing of the rest of us who depend upon farmers for our daily bread. Nanotech has profound implications for farmers (and fisher people and pastoralists) and for food sovereignty worldwide. Agriculture may also be the proving ground for technologies that can be adapted for surveillance, social control and biowarfare. Government Regulation of Nanotechnology Food Products - the Current Picture

The GM (genetically modified) food debate not only failed to address environmental and health concerns, it disastrously overlooked the ownership and control issues. How society will be affected and who will benefit are critical concerns. Because nanotech involves all matter, nano patents can have profound impacts on the entire food system and all sectors of the economy. Synthetic biology and nanomaterials will dramatically transform the demand for agricultural raw materials required by processors. Nano-products came to market - and more are coming - in the absence of regulation and societal debate. The merger of nanotech and biotech has unknown consequences for health, biodiversity and the environment. Governments and opinion-makers are running 8-10 years behind societys need for information, public debate and policies.

Source: Down on the Farm: the Impact of Nano-Scale Technologies on Food and Agriculture, ETC Group Report, November 2004.

For more information on this source please visit the ETC Group.

Date Added: Aug 12, 2005 The use of nanotechnology in food production is an area of growing controversy, one that threatens to match the debate associated with genetic modification, yet the technology promises the appealing potential of more flavoursome and healthy food. With many companies in Europe shying away from this type of research, legislation is moving cautiously amid fears that the methods have not been sufficiently tested to guarantee the food produced can be consumed safely.

The main area of research concerns the encapsulation of flavours in small packages that can be released in the mouth. The particles can also be used to create an impression that healthy food has a satisfying full fat flavour. Other major areas concern food preservation, where a thin nanoscale layer protects

food from oxygen and bacteria, and intelligent food packaging, which provides information on the condition of the food or even if it has been frozen and thawed more than once.

"Nanoscale sensors can be printed onto the packaging to indicate whether it has been torn and the contents exposed."

But despite the perceived benefits, health fears still centre on the way the body processes and absorbs food. Cells are designed to allow extremely small particles to pass through them and a nanoparticle could therefore carry unprocessed content directly through a cell wall. It is the lack of research into these resultant effects that is holding development back.

Another factor pulling in the reigns of nanotechnology is the problem of its definition. According to Richard Jones, Professor of Physics at the University of Sheffield, the most common definition is that of deliberately creating structures with length scales less than 100nm to achieve new effects as a direct result of those scales.

However, this is not universally recognised by certian lobby groups who want the scale extended upwards to around 300nm. On top of this is the general concern about how much food should be processed at all or whether the trend should move back to eating food in its so-called more natural state.

Accounting for taste

One of the most novel uses of nanotechnology is encapsulation "People are experimenting with encapsulating flavours and then releasing them so you get more intense bursts of flavour," says Jones. "What we are talking about is wrapping up the molecules and releasing them in response to a stimulus, such as the warm, wet environment of the mouth."

This type of technology is available at the microscale, but going down in size allows more accurate triggering for the release of the contents. It is also used for delivering supplements, vitamins and other additives as the encapsulation can mask the flavour.

A slightly different variation is to use the increased surface area of nanoparticles compared with a similar volume of macroparticles. This means, for example, a nanoparticle coated with chocolate will give a more fulsome flavour than would normally be expected from that volume of chocolate. The same is true with salt, so some foods could taste more salty despite less salt being used.

Qasim Chaudhry, senior scientist at Defras Central Science Laboratory in York, says only very little needs to be used to cause a big effect because of the increased surface area. "So very little salt will give you much more flavour."

Packaging for flavour

Chaudhry notes that while stringent food laws in the EU have contributed to the lack of take up for this kind of product, nanotechnology is being used in food packaging in the form of nanolayers, which create a barrier to prevent moisture or various gases passing in or out. "It can also be used to prevent bacteria or fungal growth," Chaudhry says.

But there has been concern that because the nanolayer may be in contact with the food some particles may migrate. Chaudhry dismisses this, saying that Defra tested two examples of this and found that in one there was no migration and in the other there was an "insignificant amount" of migration. "We saw these as really safe," he says. "There is no general statement that says nanoparticles are good or bad for health."

Taking this a stage further, nanoscale sensors can be printed onto the packaging to indicate whether it has been torn and the contents exposed. They can also detect whether the package has been frozen and refrozen and analyse the gases emitted by the food to see if it has started to spoil.

This concept is being extended to create 'electronic tongues' made up of an array of sensors to analyse food and detect the presence of harmful bacteria or fungal growth.

Still in the laboratory are nanoscale dirt-repellent coatings to create self-cleaning surfaces for use in abattoirs and meat-processing plants. Such technology may eventually be used in the home, for coating the inside of a fridge.

Nanotechnology a healthy future?

As to the health issues, despite nanotechnology becoming more widely used in food processing around the world, the European authorities have yet to make a decision. Chaudhry is quick to stress that this does not mean that the European bodies believe there is a danger, just that they think not enough research has been done.

"There is no general statement that says nanoparticles are good or bad for health," he says. "But the body has various membranes to protect it, and these can get through those membranes. But no-one knows what will happen in real life."

He also points out that in countries where the technology is being used there have been no adverse reactions from people consuming the food but pointed out that effects can occur many years later and that there can be a cumulative effect as people consume more food containing nanoparticles.

Another factor that could hold back much of this technology is cost. "The food industry has very low margins," Jones says. "So they will not want to do it unless it is very cheap. And that rules out lots of things that are been done in the laboratories." The Application of Nanotechnology in the Food Industry Adi Shefer, President and Sam Shefer, Executive Vice President Salvona Technologies Inc. Dayton, New Jersey 08810-1523, USA INTRODUCTION

In todays competitive market technology is essential to keep leadership in the food and food processing industry. Consumers demand fresh authentic, convenient and flavourful food products. The future belongs to new products and new processes, with the goal of enhancing the performance of the product, prolonging the product shelf life and freshness, and improving the safety and quality of food.

Nanotechnology is an enabling technology that has the potential to revolutionise the food industry. Nanotechnology can be applied to develop nanoscale materials, controlled delivery systems, contaminant detection and to create nanodevices for molecular and cellular biology.

Nanotechnology involves creating and manipulating organic and inorganic matter at the nanoscale. It promises to provide the means for designing nanomaterials; materials with tailor-made physical, chemical and biological properties controlled by defined molecular structures and dynamics. The present molecular biology techniques of genetic modification of crops are already forms of what has been termed nanotechnology. Nanotechnology can provide for the future development of far more precise and effective methods of, and other forms of, manipulation of food polymers and polymeric assemblages to provide tailor-made improvements to food quality and food safety. Nanotechnology promises not only the creation of novel and precisely defined material properties, it also promises that these materials will have self-assembling, self-healing and maintaining properties. NANOTECHNOLOGY IN FOOD MICROBIOLOGY

Detection of very small amounts of a chemical contaminant, virus or bacteria in food systems is another potential application of nanotechnology. The exciting possibility of combining biology and nanoscale technology into sensors holds the potential of increased sensitivity and therefore a significantly reduced response-time to sense potential problems. Nanosensors that are being developed by researchers at both Purdue and Clemson universities use nanoparticles, which can either be tailor-made to fluoresce different colours or, alternatively, be manufactured out of magnetic materials. These nanoparticles can then selectively attach themselves to any number of food pathogens. Employees, using handheld sensors employing either infrared light or magnetic materials, could then note the presence of even minuscule traces of harmful pathogens. The advantage of such a system is that literally hundreds and potentially thousands of nanoparticles can be placed on a single nanosensor to rapidly, accurately and affordably detect the presence of any number of different bacteria and pathogens. A second advantage of nanosensors is that, given their small size, they can gain access into the tiny crevices where the pathogens often hide.

The application of nanotechnologies on the detection of pathogenic organisms in food and the development of nanosensors for food safety is also studied at the Bioanalytical Microsystems and Biosensors Laboratory at Cornell University. The focus of the research performed at Cornell University is on the development of rapid and portable biosensors for the detection of pathogens in the environment, food and for clinical diagnostics. The bioanalytical microsystems use the same biological principles as were used in the simple biosensors, i.e. RNA recognition via DNA/RNA hybridisation and liposome amplification. The bioanalytical microsystems that are studied focus on the very rapid

detection of pathogens in routine drinking water testing, food analysis, environmental water testing and in clinical diagnostics. NANOTECHNOLOGY FOR CONTROLLED RELEASE

The ability to design materials at the atomic or molecular level is likely to impact on the food industry through the development of coatings, barriers, release devices and novel packaging materials. In the synthetic polymer field novel barriers are starting to be produced through the use of composite structures (fuzzy nanoassemblies) formed from successive molecular layers of different polymers, and this approach may be adapted to the food area. The drive to develop bio-compatible surfaces for medical or pharmaceutical applications may lead to novel surfaces or coatings that repel or combat bacterial adhesion and biofilm formation. Nanofabrication of surfaces allows imprinting methods to be used to create novel catalytic structures or alternatives to naturally occurring enzymes.

Nanotechnology also promises to provide a means of altering and manipulating food products to more effectively and efficiently deliver nutrients, proteins and antioxidants to precisely target nutritional and health benefits to a specific site in the human body or to specific cells to enhance their efficacy and bioavailability. Several of the groups are studying the use of nanotechnology to encapsulate certain nutrients, flavours and colours and release them upon need or over an extended period of time. Functional food will benefit firstly from the new technologies, followed by normal food, nutraceuticals and others.

Self-assembled colloidal composite structures, colloidosomes, micron-sized hollow spheres with selectively permeable membranes that allow controlled release of the shells contents are being studied at Harvard1,2. The solid capsules are fabricated by the self-assembly of colloidal particles onto the interface of emulsion droplets. After the particles are locked together to form elastic shells, the emulsion droplets are transferred to a fresh continuous-phase fluid that is the same as that inside the droplets. The resultant structures, which are referred to as colloidosomes, are hollow, elastic shells whose permeability and elasticity can be precisely controlled. These self assembly shell structures can be utilised for the encapsulation of functional ingredients.

Click to enlarge Figure 1. How the controlled-release encapsulation system works. Nanospheres (blue) containing an active ingredient (purple) are encapsulated with other ingredients such as flavours, cooling or heating agents, or sweeteners, within a microsphere (yellow). Upon exposure to water or pH, the microsphere releases its contents, and over an extended period of time the nanospheres release the encapsulated

active ingredient via molecular diffusion and enzymatic degradation by lipase. The surface properties of the nanospheres (shown as squiggly lines) can be altered to be bioadhesive or negatively or positively charged depending on the intended target site.

Salvona Technologies developed a multicomponent delivery system3,4,5. This system, MultiSal, delivers multiple active ingredients that do not normally mix well, such as water-soluble and fat-soluble ingredients, and releases them consecutively. It enhances the stability and bioavailability of a wide range of nutrients and other ingredients, controls their release characteristics and prolongs their residence time in the oral cavity, and thus prolongs the sensation of flavours in the mouth. The system consists of solid hydrophobic nanospheres composed of a blend of food-approved hydrophobic materials encapsulated in moisture-sensitive or pH-sensitive bioadhesive microspheres. A proprietary suspension technology generates nanospheres with a diameter of about 0.01-0.5 microns. The nanospheres are then encapsulated in microspheres of about 2050 microns in diameter. The nanospheres are not individually coated by the moisture-sensitive microsphere matrix, but are homogeneously dispersed in it. When the microsphere encounters water, such as saliva, it dissolves, releasing the nanos-pheres and other ingredients (Figure 1). Various ingredients can be incorporated into the hydrophobic nanosphere matrix, the water-sensitive microsphere matrix, or both matrices.

The active ingredients and sensory markers encapsulated in the nanospheres can be the same as, or different from, those encapsulated in the microspheres. The nanosphere surface can include a moisturesensitive bioadhesive material, such as starch derivatives, natural polymers, natural gums, etc., making them capable of being bound to a biological membrane such as the oral cavity mucosa and retained on that membrane for an extended period of time. The nanospheres can be localised and the target ingredient encapsulated within their structure to a particular region, or a specific site, thereby improving and enhancing the bioavailability of ingredients which have poor bioavailability by themselves. Ingredients that have high water solubility, such as vitamin C, usually have low bioavailability. Enhancing the hydrophobicity of these ingredients enhances their bioavailability. In vitro tests have shown the ability of the nanospheres to adhere to human epithelial cells, such as those in the oral cavity. The encapsulation system has numerous benefits: Ease of handling. The system can be utilised to transform volatile liquids such as flavours into a powder, which are in many cases easier to handle. Enhanced stability. The system can be utilised to isolate active ingredients as well as flavours that may interact with the other food ingredients. This provides long-term product shelf life.

Protection against oxidation. The microspheres have very low surface oil (less than 0.5%) at very high payloads (30-40%) compared to conventional spray-dried particles utilising materials such as gum arabic or starch. Retention of volatile ingredients. The moisture-sensitive matrix provides excellent retention of highly volatile ingredients, such as flavours, over an extended period of time to reduce the flavour loss during the product shelf life. Taste masking. Unwanted taste can be masked by preventing interaction between the active molecule and the oral mucosal surface. The nanospheres are hydrophobic and can prevent bitter ingredients encapsulated within their structure from going into solution and interacting directly with taste receptors. Moisture-triggered controlled release. As discussed above, the microspheres dissolve in the presence of water or saliva to release the active ingredients or flavours, thereby providing a high impact flavour burst. pH-triggered controlled release. Ingredients can be encapsulated in the microspheres to enhance their stability during the product shelf life and to release them when needed or upon food consumption. For example, citral can be stabilised in a fruit juice at acidic pH and released in the mouth upon drinking. This pH triggered release was initially designed to deliver drugs to different regions of the gastrointestinal tract. Heat-triggered release. The hydrophobic nanospheres are temperature sensitive and can be utilised to release active ingredients and flavours at a certain temperature, e.g., upon heating in an oven or microwave oven or the addition of hot water for hot drinks and soups. Consecutive delivery of multiple active ingredients. Two or more ingredients that would react with each other if put together can be separated and provided consecutively by placing one in the nanosphere and the other in the microsphere. An example is encapsulation of folic acid and iron that work synergistically. Other examples would be the delivery of one flavour after another, or the delivery of a flavour or sensation (in the microsphere) to indicate that the active ingredient (in the nanospheres) has been delivered. Change in flavour character. Encapsulation of a flavour in the nanospheres that is different from the flavour encapsulated in the microsphere can provide a perceivable change in the organoleptic perception in response to moisture during the use of the product. Long-lasting organoleptic perception. As a result of the bioadhesive properties of the nanospheres and their residence in the oral cavity, flavour perception and mouth-feel can be extended over a longer period of time. Enhanced bioavailability and efficacy. As a result of their hydrophobic/lipophilic nature, the nanospheres can enhance the bioavailability of various active ingredients, such as vitamins, nutrients and other biologically active agents encapsulated within their structure.

Major potential product applications for the nanosphere/microsphere system are baked goods, refrigerated/frozen dough and batters, tortillas and flat breads, processed meats, acidified dried meat products, microwavable entrees, seasoning blends, confectionery, specialty products, chewing gum, dessert mixes, nutritional foods, products for well-being, health bars, dry beverage mixes and many others.

Some companies are already aware of the impact of nanotechnology in the food industry. Research facilities are established, potential applications are under study, although only a handful of nano food products are now available in the market. Nevertheless, the tremendous potential will attract more and more competitors into this still untapped field.

REFERENCES Velev O. D., Furusawa K., and Nagayama K, Langmuir 12, p. 2374, 1996. Dinsmore A. D., Hsu M. F., Nikolaides M. G., Marquez M, Bausch A. R., and Weitz D. A., Science, Vol. 298, p. 906, 2002 Shefer, A. and Shefer, S. 2003a. Biodegradable bioadhesive controlled release system of nano-particles for oral care products, U.S. patent 6,565,873 B1. Shefer, A. and Shefer, S. 2003b. Multi component biodegradable bioadhesive controlled release system for oral care products. U.S. patent 6,589,562 B1. Shefer, A. and Shefer, S. 2003c. Multi component controlled release system for oral care, food products, nutraceutical, and beverages. U.S. patent application 20030152629 A1. Study: Nanotechnology in Food and Food Processing Industry Worldwide 2008-2010-2015

--- Tomorrow we will design food by shaping molecules and atoms

Applications, Key Technologies, Markets and Developments of Nanotechnology in Food Production, Processing, Preservation, Safety and Packaging

1. Initial Position Keeping leadership in food and food processing industry, you have to work with nanotechnology and nano-bio-info in the future. The markets are changing already.

Tomorrow we will design food by shaping molecules and atoms. Nanoscale biotech and nano-bio-info will have big impacts on the food and food-processing industries. The future belongs to new products, new processes with the goal to customize and personalize the products. Improving the safety and quality of food will be the first step. More than 180 applications are in different developing stages and a few of them are on the market already. The nanofood market is expected to surge from 2.6 bn. US dollars today to 7.0 bn. US dollars in 2006 and to 20.4 bn. US dollars in 2010. More than 200 Companies around the world are today active in research and development. USA is the leader followed by Japan and China. By 2010 Asian with more than 50 percent of the worldpopulation will be the biggest market for Nanofood with the leading of China.

On the one side, further breakthroughs in crop DNA decoding and analysing enable the industries to predict, control and improve the agricultural production. On the other side, with technology of manipulating the molecules and the atoms of food, the future food industry has a powerful method to design food with much more capability and precision, lower costs and sustainability.

Meanwhile, the combination of DNA and nanotechnology research generates the new nutrition delivery system, which brings the active agents more precisely and efficiently to the wanted parts of the human bodies and cells. Functional food will benefit firstly from the new technologies, followed by standard food, nutraceuticals and others.

Some companies are already aware of the impact of nanotechnology in food industry. Research facilities are established, potential applications are under study, whereas only a handful of nano food products are market available now. Nevertheless, the tremendous potential will attract more and more competitors into this still unploughed field. The number of the companies involved in this field will increase from 69 in 2002 to 2004 and to several thousands by 2010.

Who is afraid of Nanotechnology in Food ?

Molecular technologies are disruptive technologies and change the conventional production faster than most scientists expect .. It can make the products cheaper, the production more efficient , more safe and more sustainable using less water and chemicals. Producing less waste and using less energy. The impact for the food industry will be a change of 40 to 60 percent by 2015. The change is dramatic, the potentials are immense and the risks too. The main source of increasing the speed for these technologies within the next years are climate change, cost efficiency and population growth. But also new applications using food as drugs and nutrition.

2. Experiences and Development of HKC In 1989, 1990, 1995 and the following years HKC published studies regarding microsystem technology and micro electronics.

Since 1980, life science, pharma, food, bioinformatic, information, environmental technology and environmental protection, energy and renewable energy, biotechnology and brain science, neural technologies, medicine technology and water, drinking water and waste water are central fields of our work and competence. In February 2001, hkc22.com and btt.com (www.btt.com) published the first study worldwide about convergence of nanotechnololgy-biotechnology-information-neural technology. (Converging nano-bio-info-neural-technologies 2015). The study is more comprehensive than the one restricted to cogno (cognitive science) published by US institutes in the summer of 2002. The studies come to comparable results:

The converging nano-bio-neural (cogno) and information will be the overall revolution in the 21st century. It will open new windows for human beings, new developments and innovations change the society and human beings will live with smaller footprints and realize sustainable developments. Neural technologies and the decoding of the brain-function, DNA-based technologies and processes will determine the Molecular Future.

The DNA is the information and has the instructions for every cell. The cell is the basic and prototype for nanotechnology. The RNA's are the components for the interactions. This opens a new understanding of human being and functions, and the 'Molecular Nature'. A new window is opened.

From that general study, we choose some most promising segments and elaborate studies such as "Instruments and Tools for Nanotechnology 2003-2006-2010-2015", "Nanotechnology in Life Science Industries 2003-2006-2010-2015" and now "Nanotechnology in Food and Food Processing Industry 2003-2006-2010-2015". They focus on the impacts and applications of nanotechnology in the different fields, scientifically examine, collect and evaluate all companies, markets, branches, applications, developments, state of science and expected developments worldwide, and provide prognoses for the next 15 years.

This study is finished. It will be updated annually and where it is necessary for research will be a constant update.

3. Structure of the Study/Time Schedule The total study is divided into several segments which can be obtained separately. All parts or segments include: Summary, state of science and developments 2002, 2003, 2006, 2010, 2015 and prospects, companies, competition, branches, applications and products according to countries, regions, worldwide, in turnover, volume and potential. Markets and branches, applications and countries can also be obtained separately.

4. Aims and Benefits of the Study Aim of the study is the analysis of the global markets and developments, research and development, the companies, organizations, branches and products. The years 2006 is the basis, as well as the further development in 2008, 2010 and 2015, and prospects for the following years.

The study shows turnover, volume, potentials, product fields and products, applications, competition, companies, countries, regions worldwide, profit potentials, value chains, research expenditures,

investments, factors of success, strategies, and opportunities & risks. A separate evaluation and representation is made for the stocks, including an evaluation of companies and prognosis for the stock markets in the US, Japan, China, Germany and Europe. The strategies of countries are evaluated with expenditures, markets and potential of employment and their opportunities and risks for the next years and decades.

The study is suitable to check the state of research and development, derive innovations, check and compare the state of competitors, and develop own strategies. This applies to companies, institutes, organizations, investors and countries or states respectively.

5. Table of Contents

I.Management Summary II. Overview of Nanotechnology Today (1) Nanotechnology basic (2) (3) (4) III. State of science Research Worldwide R&D investment in nanotechnology from 2003 to 2006 by regions

Overview of Nanotechnology for Life Industries Worldwide 2008-2010-2015 (1) Nanotechnology markets for life industries worldwide by segments 2008-2010-2015 (2) (3) Nanotechnology development in life extension, key technologies and social activities Key developments in nanotechnology for life industries

IV.Nanotechnology for Food Industry Worldwide 2008-2010-2015 (1)General Development of the Food and Food Processing Industries through Nano and Nanobio worldwide A. B. Overview of food industry worldwide 2008-2010-2015 Markets for standard food worldwide by regions 2008-2010-2015

C. 2010-2015 D. E. F. G.

Markets for nutrition, nutraceutical and dietary worldwide by regions 2008-

State of science in food industry All the related food technologies go to nanoscale Macro-, micro-, nano-structure and food industry Nanobiotechnology in food industry 1. Nanobiotechnology basic 2. The scope of applications of nanobiotechnology 3. Development of nanobiotech -- related field

(2)Main Segments and Focuses for Food Processing and Applications A.Process Technology B.Packaging Technology C.Automation D.Food Safety and Quality Management E.Environmental Technology F.Information Technology/EDP G.Technological Process Materials and Ingredients H.Bio-engineering I. Nano-desiging J. Nano-bio-engineering (3) Market and Products A. Markets for nanofood industries 2015 worldwide by segments B. C. D. Markets for food industries worldwide by segments 2008-2010-2015 Synergic development of food, pharmaceutical and cosmetic industries

Application of Nanotechnology in Food Industry by Products Standard Food, Nutrition, Nutraceuticals & Cosmeceuticals, Food Supplements,

Functional Food, Dietary E. Application of nanotechnology in food industry by fields of Usage

1. In Food Production 2. In Food Processing 3. In Food Preservation 4. In Food Flavor & Color Improvement 5. In Food Safety 6. In Food Packaging F. Application of Nanotechnology in Food Industry by Technology

1.. Matrix Design a. Fractionation b. Synthesizing c. Function Designing d. Other Molecular Matrix 2. Nanomaterials a. Nanocomposite b. Nanoclay c. Nanotube d. Others 3. Sensing a. Nanoimaging b. Biosensor c. Nanochips d. Others and New Technologies 4. Processing Technologies

a. For Emulsion b. For Gel c. For Foam d. For Liposome e. For Others 5. Nano Delivery System a. Nanocapsule b. Nanocochleate c. Nanoball d. Nanodevice and Nanomachine e. Nanorobot f. Others 6. Nanohygienics a. Nanoparticle b. Surface Treatment c. Nanofilter d. Structure Design e. Others and New Technologies G. (4) Development of the technologies and the applications 2008-2010-2015

Value chain and value added points of Nanotechnology in Food Industry

V. Legal and ethical barriers and controversies in different country VI. Advantage analysis (1) (2) Value advantage for producers Value advantage for consumers

VII. Market by countries and regions

USA, Japan, China, Germany, and all European Countries, all Asian Countries, all NAFTA and the rest of the World VIIII. Competition (1). Major companies and competitiors (2). Topics and research interests of major competitors

(3) Cromparison of companies in different segments and regions for nanotechnology and nanobio-info. IX. Strategy for development in nano-food Segment (1). (2) (3). Success factors of the application of nanotechnology in food industry Chances and Risks Marketing and Technology Strategies in the nanofood segment X. Examples of nanotechnology application and products in food industry Appendix. Explanations of technologies and more applications of nanofood products.

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The study is available as follows: - Total study - Parts of the study - Study plus presentation - Lecture and workshops - Analysis of competition and branch analysis - Innovation studies and exclusive studies and Consulting/Innovation workshops - Diversification study and consulting - Investment guide

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Study: Nanotechnology in Food and Food Processing Industry 2008-2010-2015 Abstract

Nanotechnology has the potential of application in the food industry and processing as new tools for pathogen detection, disease treatment delivery systems, food packaging, and delivery of bioactive compounds to target sites. The application of nanotechnology in food systems will provide new methods to improve safety and the nutritional value of food products. This article will review the current advances of applications of nanotechnology in food science and technology. Also, it describes new current food laws for nanofood and novel articles in the field of risk assessment of using nanotechnology in the food industry.